Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2-3 tbsp olive oil then sprinkle with sea salt and the thyme and toss again. Spread onto a baking tray and cook for 10-15 minutes until crisp and golden.

Step 2

For the soup, cook the leeks in a large knob of butter until softened. Add the cauliflower and cook for 5 minutes. Add the stock and milk then bring to a simmer and cook for 20-25 minutes until the cauli is really soft.

Step 3

Use a stick blender to blitz the soup to smooth. Gently reheat then stir in the cheeses until melted. Serve topped with the croutons.